My Mothers Corn Bread Dressing Recipe

This corn bread dressing recipe is a family favorite. I never, I mean never, celebrate thanksgiving or christmas without making this dressing recipe to go alongside my honey baked ham or turkey.

If you give this recipe a try I promise no more dried out dressing or stuffed up stuffing.

Dressing Recipe

cooked cornbread (see ingredients below)
1 cup finely chopped cooked chicken gizzard
1 cup finely chopped celery
1 medium green bell pepper, finely chopped
1 teaspoon sage (adjust to taste)
1 teaspoon poultry season (adjust to taste)
1 cup finely chopped onions (optional)
5-8 cups chicken broth

Cornbread Ingredients

3 tablespoon vegetable shortening oil or dripping
2 cup self rising corn meal
1-2 tablespoons sugar (optional)
1 1/2 cup milk
1 egg

Preheat oven to 425.

In a medium mixing bowl, combine all dry ingredients. Add milk and egg. Mix until blended then add shortening and again mix until well blended. Pour cornbread mixture into greased pan and bake for 20-25 minutes. Once done remove from oven and allow to cool. Grease a 8 or 9 inch baking pan and set aside.

To make dressing, crumble up cornbread, add chicken gizzards, celery, green bell pepper, sage and poultry seasoning to taste. Add chopped onions if you like.

Next pour 5 to 8 cups of chicken broth into cornbread mixture. Mix well and then pour unto greased baking pan. Bake dressing at 350 degrees for about 1 hour or until browned to your liking.

For large families you can double or triple this recipe. Just make double or triple the amount of corn bread and do the same for chicken gizzards, celery, bell peppers, etc. Add sage and poultry seasoning to taste. Then pour in enough chicken broth to make your mixture somewhat soupy. Pop the cornbread dressing into the oven and cook until browned.

Be sure to pour giblet gravy on top of your corn bread dressing.

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